As a tea connoisseur, I've indulged in the refined flavors of green, white, and black teas, all hailing from the leaves of the Camellia sinensis plant. However, my adventurous palate doesn't stop there;

I also treasure the herbal concoctions that many of us affectionately term as "tea." Technically speaking, these are herbal infusions, and one of my springtime favorites is the dandelion flower infusion.

Belonging to the Asteraceae family, the same as German chamomile, dandelions (Taraxacum officinale) are a common yet extraordinary plant. When spring unfurls its warmth, I relish the opportunity to forage for these vibrant, sun-like flowers. Their cheerful yellow heads, bursting with nutrition, are not only a feast for the eyes but also a boon for health.

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